Go Back
–+ servings
breakfast casserole

Make-Ahead Breakfast Casserole

This make-ahead sausage and egg breakfast casserole is one of my go-to easy breakfast recipes! The perfect dish to make for holidays or Sunday brunch. 
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8

Ingredients 

  • 1/2 pound breakfast sausage
  • 2 Tablespoons butter
  • 1/2 cup chopped onion
  • 1 cup chopped bell peppers
  • 1 1/2 cups frozen potatoes (cubed or shredded, thawed)
  • 4.5 ounce can chopped green chiles
  • 8 large eggs
  • 1/3 cup milk
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped spinach (optional; add more if desired)
  • 1/2 to 1 cup shredded cheddar cheese

Instructions

  • Butter a 9×9" (or 8×10") baking dish and set aside. Cook the meat in fry pan over medium heat. Once cooked through, remove to a bowl.
    cooking sausage on stove top
  • Add butter to the pan with the onions. Cook for 2 minutes. Then add the bell peppers and cook an additional 2 minutes.
    easy breakfast casserole
  • Next mix in the potatoes and cook until heated through, about 3 minutes. Stir in the sausage and green chiles and then pour into the baking dish. Place in the refrigerator to cool slightly, before adding the eggs.
    potato and sausage in white baking dish
  • Whisk the eggs, milk, salt and pepper in bowl. Then pour over the sausage mixture in the baking dish.
    sausage breakfast casserole
  • Sprinkle chopped spinach over the top. Next add the cheese. Cover with foil and then refrigerate until ready to bake.
    egg mixture in white casserole dish
  • When ready to bake, preheat the oven to 325°F. Set the pan on the counter while the oven is preheating. Then bake for 45 minutes. Remove foil and cook an additional 10-15 minutes, or until a toothpick comes clean. Let stand a few minutes before serving and then slice.
    breakfast casserole in white baking dish

Notes

Make ahead: This dish can be made up to 24 hours in advance. Simply cover and refrigerate before baking. This also makes a great dish to bake and serve throughout the week. Once baked, store leftovers for up to 4 days. 
Variations:
  • Meat: You could also substitute with ground turkey or Italian sausage. You could even substitute with diced ham or bacon too.
  • Vegetables: Feel free to add in any vegetables you'd like. Some of my favorites to add are mushrooms, chopped asparagus or broccoli. 

Nutrition

Calories: 211kcal | Carbohydrates: 28g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 173mg | Sodium: 417mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1120IU | Vitamin C: 29.5mg | Calcium: 53mg | Iron: 2.2mg
Author: Jamielyn Nye